Homemade Mayonnaise

Homemade mayonnaise will keep for 3-5 days in the refrigerator. This recipe will yield about 2 1/2 cups. 1 cup light olive oil 1 cup vegetable or safflower oil 2 large eggs 1/4 teaspoon dry mustard 1/4 teaspoon kosher salt 2 Tablespoons fresh lemon juice Combine the oils in a large glass measuring cup. Place the eggs, mustard and the 1/4 teaspoon salt in the bowl of a food processor. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of the oil total). Do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow steady stream. When all the oil has been incorporated slowly add the lemon juice. Taste and adjust the seasoning.